Cinnamon Raisin Scones

Cinnamon Raisin Scones

Adapted from Annies Eats

8 tbsp. (1 stick) unsalted butter, frozen whole
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface (up to ½ cup)
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
¾ cup raisins
1 tbsp. ground cinnamon
2 tbsp. unsalted butter, melted

Pre-heat the oven to 425 degrees. Whisk together the milk and sour cream in a medium bowl and set aside in the refrigerator until ready for use.

In a medium bowl, mix the flour, sugar, baking powder, baking soda, salt, and lemon zest. Grate the frozen butter into the mixture.

Mix the butter and flour mixture with your hands. Slowly fold in the milk mixture with a spatula until all the ingredients are mixed together.

Heavily flour your cutting board. Place the dough onto the cutting board. Start kneading the dough, add in flour as needed. The first time I did this, I was hesitant with how much flour I added, but it was a sticky mess. My advice is to add flour generously! Don’t be shy, just throw more flour on until you actually can roll it with your rolling pin. Speaking of the rolling pin, roll that dough out to about a 12 inch square. Then fold it in thirds.

Then thirds again. Now stick it in the freezer for about 5 minutes.

Bring it back out, roll it to your 12 inch square again. Place the raisins and the cinnamon in the middle third of the dough.

Roll it like a log and put the flap side down on your baking sheet. Cut the log into 4 or 5 pieces, depending on how big you would like your scones to be. Then cut the pieces in half diagonally to create your scone slice.

Brush on the melted butter, and sprinkle some more cinnamon and sugar on top.

Bake in the oven for about 18-25 minutes, or until golden brown.

My favorite serving for scones is lemon curd and Devonshire cream. I bought some lemon curd in London, so I served that at my tea. But I made some fresh Devonshire cream. I had made some before with cream cheese, but I think mascarpone cheese makes it taste like the real stuff.

http://www.joyofbaking.com/DevonshireCream.html
http://www.teaspoonsf.com/2012/03/beckys-birthday-tea/

Devonshire Cream

Recipe from Joy of Baking

4 ounces marscarpone
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 to 2 tablespoons granulated sugar
Zest of lemon or lime (optional)

Whip all the ingredients together with an electric mixer until it forms soft peaks, about 5 minutes.